10 BBL Wit 4/5
|
Witbier
|
420 Gallons |
1.051 |
1.005 |
5.95 |
12.96 |
3.31 °L
|
805 |
0 |
|
|
Boil
Size: 450 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2017 10:54 AM |
Notes: 23 oz coriander lightly cracked
23 oz bitter orange
77 grams chamomile
Bagged, steeped 10 minutes in whirlpool after flameout |
|
Table Saison 2020 (based On Suarez)
|
Saison
|
11.4 Litres |
1.037 |
1.003 |
4.41 |
22.91 |
2.7 °L
|
805 |
1 |
|
|
Boil
Size: 14.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2020 11:11 PM |
Notes: |
|
Ya Basic
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.063 |
1.01 |
6.94 |
59.51 |
6.41 °L
|
805 |
1 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2019 6:14 PM |
Notes: |
|
Churro Vienna Lager
|
Märzen
|
2.6 Gallons |
1.078 |
1.016 |
8.2 |
19.42 |
13.89 °L
|
805 |
0 |
|
Author:
|
|
|
|
Boil
Size: 3.77 Gallons |
Boil Time: 45 |
Boil Gravity: 1.054 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2018 5:18 PM |
Notes: Tasting notes 9/19
Darker than expected, dominant cola flavor, cinnamon is hard to pick up, could use more sweetness
May consider less dark malt as it seems to mask the cinnamon
|
|
Belgian Blonde
|
Belgian Blond Ale
|
55 Litres |
1.062 |
1.007 |
7.14 |
26.85 |
3.69 °L
|
805 |
0 |
|
|
Boil
Size: 61.95 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 77 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2017 10:05 PM |
Notes: |
|
SchuBrew Blonde - 2017
|
Belgian Blond Ale
|
5.5 Gallons |
1.065 |
1.01 |
7.23 |
23.32 |
6.02 °L
|
805 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2017 3:37 PM |
Notes: |
|
Magnificent Bastard
|
American Strong Ale
|
6 Gallons |
1.1 |
1.019 |
10.6 |
175.29 |
24.47 °L
|
805 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 76 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2017 4:28 PM |
Notes: |
|
Romper Pomper East Coast IPA
|
American IPA
|
22.5 Litres |
1.071 |
1.018 |
6.95 |
23.51 |
6.23 °L
|
805 |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 80 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2017 11:29 PM |
Notes: |
|
Irish Stout
|
Irish Stout
|
5.5 Gallons |
1.047 |
1.012 |
4.56 |
40.38 |
28.18 °L
|
805 |
1 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Forced |
Priming Amount: 8psi |
Creation
Date: 5/12/2017 2:56 PM |
Notes: |
|
2 1/2 Step Citrus Wit
|
Witbier
|
5.5 Gallons |
1.049 |
1.009 |
5.25 |
22.47 |
4.91 °L
|
805 |
1 |
|
|
Boil
Size: 7.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2017 3:44 AM |
Notes: Boil for 60 min and turn off heat. Add 0 min hops and stir. Let sit for 10 min, then chill the wort slightly below ferment temp. Aerate w oxygen then pitch.
Ferment at 66until primary is finished. Add fruit that has been blended. after 24hours remove fruit then carb to 2.25vol
blended fruit - use the entire fruit, rind pith and all |
|
#21 "40"
|
American Wheat or Rye Beer
|
20 Litres |
1.04 |
1.01 |
4.06 |
19.36 |
3.67 °L
|
805 |
0 |
|
Author:
|
|
Kjetil
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2015 6:57 PM |
Notes: Brygget 29. juni 2015
OG: 1.040
FG: 1.008 17. juni
karbonering: 5,3 g/l
Flaskemodning: på badet på varmekabler i 4 døgn, deretter noe kaldere. |
|
MO/Chinook Smash
|
American Pale Ale
|
12 Litres |
1.043 |
1.01 |
4.36 |
45.91 |
5.4 °L
|
805 |
1 |
|
|
Boil
Size: 19 Litres |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2017 9:33 PM |
Notes: |
|
Saison (#13)
|
Saison
|
12 Gallons |
1.057 |
1.01 |
6.19 |
29.29 |
6.79 °L
|
805 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2016 9:27 PM |
Notes:
Yeast:
3724 Belgian Saison (yeast start over night, 1000ml)
Belle Saison Dry Yeast - 6-8 oz 100 degree starter (rehydrate)
Brew Day Notes:
No notable issues. Forgot to put in 2 lbs of table sugar, adjusted recipe above. First time brewing with a pump to use plate chiller - ended up filling both 6.5 gallon fermentors quite full.
Fermentation Notes:
Stored in the basement at 64-65 degrees. Dry yeast began fermentation quite quickly, while Wyeast took longer. Forgot to take Star San out of one of the fermentors, we will see what this does.
In primary fermentation for 2 weeks - then put 5 gallons into bourbon barrel with remaining going into 7 gallon fermonster. 7 gallon fermonster was filled to the brim - perfect amount.
|
|
WoodStone Pale Ale
|
Blonde Ale
|
5.25 Gallons |
1.059 |
1.015 |
5.78 |
51.73 |
6.03 °L
|
805 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2016 3:10 PM |
Notes: |
|
SOS Clone
|
Double IPA
|
5 Gallons |
1.076 |
1.014 |
8.23 |
86.11 |
6.59 °L
|
805 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2016 8:34 PM |
Notes: Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.
Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.
Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C). |
|
Tempe Closet Golden Sour
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
11.049 |
2.691 |
4.45 |
1.73 |
5.23 °L
|
805 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 2:54 PM |
Notes: |
|
2016/02/14 - Unnamed
|
Double IPA
|
19 Litres |
1.07 |
1.013 |
7.5 |
79.46 |
10.62 °L
|
805 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 10:42 AM |
Notes: |
|
BB#49 Stokkes Midtvintersblot
|
Specialty Beer
|
25 Litres |
1.069 |
1.017 |
6.9 |
53.96 |
17.15 °L
|
805 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 3:55 PM |
Notes: |
|
African Bird Hands
|
American IPA
|
20 Litres |
1.06 |
1.015 |
5.98 |
51.52 |
6.6 °L
|
805 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2015 1:24 PM |
Notes: Tuesday 15th September 2015 - 1.6L DME starter made for WY1318. Starter on stir plate for 36 hr before splitting. Saved 550 mL (~100 billion cells) for next batch. Crash chilled the remaining 1.1L so that I could decant before pitching.
Thursday 17th September 2015 - BIAB mash with 69oC strike water (28L). 64.6oC mash temp. Stirred for 2-3 minutes (lots of doughballs). 20 mins in stirred again and temp = 63.5. 40 mins in stirred again and temp = 62.6oC. After 1 hr temp = 61.5oC.
pH meter playing up so no mash pH reading. Adjusted as normal to hit 5.4. Saved a sample to test at work and soaked the pH electrode in KCl solution....
17L at 1.065. Diluted to 20L at 1.055. Pitched yeast at 25oC.
Saturday 26th September 2015 - Kegged with 125g Southern Passion. FG = 1.014. 5.4% ABV...
Kegged Wed 30th September 2015 - pressure transfer
Keg kicked Mon 19th October 2015 - new dry hopping seemed to work well. Beer had good hop flavour, though the aroma wasnt all I had hoped for. Overall one of the best IPAs I have made this year, but still only 80% of where I want to be. Will brew a similar recipe again very soon.
|
|
Redalium
|
California Common Beer
|
21 Litres |
1.072 |
1.014 |
7.55 |
181.22 |
9.41 °L
|
805 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2015 3:34 PM |
Notes: |
|
|
|